The Ultimate Strawberry Cookie #shorts #youtubeshorts #cookies #

By Bruno Albouze

Ingredients

Instructions

1. Blend the freeze-dried strawberries into a powder. Combine the flour with the baking powder, then mix in the strawberry powder.
2. In a stand mixer with the paddle, beat the softened butter, sugar and salt on medium-high until creamy and smooth. Gradually add the eggs and beat until light and fluffy.
3. On low speed, mix in half the flour mixture, then add the rest and mix until uniform.
4. Scoop the dough into 22 half-spheres. Refrigerate; the dough keeps up to 5 days.
5. For the marmalade: soften the gelatin in cold water and drain. Puree the strawberries with the lemon juice. Mix the sugar with the pectin.
6. Heat the puree with the glucose, then add the sugar-pectin mix. Bring to a boil and cook for 2 minutes, stirring often.
7. Off the heat, stir in the softened gelatin. Cool, then refrigerate until fully set.
8. For the caramel: heat the cream in one saucepan and set aside.
9. In another saucepan, heat the sugar over medium heat until it turns a deep amber caramel, stirring to a smooth sauce.
10. Off the heat, slowly whisk in the hot cream. Return to the heat, add the strawberry puree and cook 5 minutes on medium-low.
11. Stir in the butter. Blend smooth with an immersion blender, then cool and refrigerate.
12. Bake: arrange 6 dough portions per tray and leave for 30 minutes, then gently flatten. Preheat the oven to 160°C (320°F).
13. Bake the cookies for 8 minutes, then reshape each into a neat round with a cookie cutter.
14. Top each with a teaspoon of caramel and 3 strawberry slices, then bake 8 more minutes, avoiding much colour.
15. Let the cookies cool completely, then pipe dots of marmalade and garnish with strawberries.

Summarized from Bruno Albouze's video. Watch it for the details.

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